Dublin Coddle

Corey and Tyler needed to make this for Scouts today on St. Patrick's day and mmmmm did it turn out good. This is obviously our version, what with the bratwurst instead of Irish pork sausage, but it's still going to be a nice new addition to our menu around here!



1 1/4 pounds bratwurst
1/2 pound bacon
5 - 7 Cups water
3 chicken bouillon cubes
8 medium red potatoes
1 large onion
salt and pepper
1/2 Cabbage

Cut the bacon into 1 inch squares. Bring the water and bouillon cubes just to a boil in a stock pot that has a well fitting lid. Add the sausages (whole) and the chopped bacon and turn down to a simmer for about 13 minutes, covered.

Remove the bratwurst from the broth. Slice the bratwurst into bite sized pieces. Return to broth.

Cut potatoes into bite-sized pieces with the skin still on. Large chop the onion. Add to broth. Add more water if necessary to cover all the ingredients.

Generously season with salt and pepper. (I use something like this McCormick Peppercorn Medley.)

Cover and simmer on low for an hour to an hour and a half, or until potatoes are tender.

Meanwhile, shred (like this) about half of a cabbage and steam for 10 - 15 minutes over boiling water. Salt if desired and serve in stew.

Mexican Beef Stew

Ingredients
2 pounds beef for stew, cut into 1 inch pieces
2 Tbsp extra virgin olive oil
3 Cups beef broth
3 Cups salsa
2 medium zucchini, quartered and sliced
1 can (15 oz) black beans, drained and rinsed
2 cans Mexican corn or 2 Cups frozen corn
Salt to taste
Sour Cream to taste

Directions
Heat oil til hot add beef and brown on all edges, then pour off drippings. With meat in pan, season with salt to taste and stir in broth and salsa. Bring to a boil. Cover and reduce heat to simmer for 1 1/2 to 2 hours. Stir in zucchini, beans and corn. Continue cooking, covered, for 15 to 20 more minutes.

Garnish with Cilantro of desired. I like to stir in a tablespoon (or more) of Sour Cream for a little kick of flavor.

Poppy Seed Chicken Casserole

(I want to add cream cheese to this one day and see how that tastes...yum.)

Recipe
5 or 6 boneless chicken breasts
1 small can cream of chicken soup
1 1/2 cups sour cream
1 1/2 cups grated cheddar cheese
3/4 cup milk
2 tsp salt
1 tsp pepper

Topping
2 rolls Ritz crackers, finely crushed
1/2 - 3/4 cup melted butter
2 Tbsp poppy seeds

Flatten the chicken breasts to a fairly even thickness with a mallet. Lightly salt and pepper. Warm a wide saute pan (it needs to have a lid for later) on medium high heat. Add about a TBSP of butter or olive oil to the pan and turn down to medium heat. Add the chicken, single layer to the pan. Cook ONE MINUTE and then flip over. Cover with lid and turn the heat down to low for 10 minutes. Next, without lifting the lid, shut off the burner and let the chicken sit for another 10 minutes. You'll have the juiciest, softest chicken, ready for a quick chop for this casserole.

In a lightly greased 9x13 casserole pan, mix chicken, soup, sour cream, and cheese. Add milk, salt and pepper and mix thoroughly.

For the topping, add poppy seeds to crushed Ritz crackers. (I run the crackers through my food processor.) Pour melted butter on top and mix well. Sprinkle mixture by hand evenly over top of chicken mixture.

Bake at 350° for about 30 minutes or until bubbly.

(Note: if serving a crowd, double the recipe and divide into two baking dishes but be aware that it will take a little bit longer to bake.)

Tortilla Soup

Ingredients
1 lb. boneless chicken breasts, chopped
3 1/2 Cups chicken broth
1/2 Cup uncooked long grain rice
1 tsp ground cumin
1 (11 oz) can Mexican-style corn (it has peppers in it)
1 Cup salsa
1 Tbsp chopped fresh cilantro
2 Tbsp lime juice

Spray saucepot with cooking spray and heat for about a minute. Add chicken and cook until browned, stirring often.

Add broth, rice and cumin. Bring to a boil, cover and reduce heat to low. Cook for 20 minutes.

Stir in corn, salsa, cilantro and lime juice. Heat through.

Top with corn tortilla strips and shredded cheese.

Tortilla Strips
(prepare while soup cooks)

Preheat oven to 425°. Cut corn tortillas into thin strips and sprinkle on a baking sheet. Spray with cooking spray (like Pam) and sprinkle lightly with salt. Bake 10 to 12 minutes, or until golden, stirring occasionally.

Mexican Casserole

Ingredients
2 cans cream of chicken soup
1 can milk
1 can diced green chiles, (4 or 7 oz according to your taste)
1 can chicken breast (13oz), drained
1 diced onion
salt and pepper
1 bag tortilla chips
1 pound shredded Colby-Jack cheese

Directions
In medium bowl, mix soup, milk, chiles, chicken, onion and salt and pepper to taste.

In 9x13 casserole pan spread a layer of tortilla chips evenly over the bottom of the pan.

Scoop 1/3 of the soup mixture over the top of the chips.

Sprinkle with 1/3 of the cheese.

Repeat layers two more times ending with cheese on the top and bake in a 350° oven for 30-45 minutes, or until bubbly.

(I think I am going to try this in the future with corn and black beans in it too....mmmm....!)

Easy Berry Dessert

I discovered that this recipe bakes better in the disposable half-size deep steam table pans. I have baked it in regular glass or metal 13x9 pans and I think it gets too dry. I have absolutely no explanation for it, it just is that way. Maybe it's only in my oven...

Anyway, I also want to experiment with the temperature at 375° instead of the current 350° to see if the center can get done a little bit faster so the outside edges don't bake too long. No matter what, it's very easy and simply scrumptious! If you want you can use a yellow cake mix instead. You can also use fresh berries...and it's really yummy when you can find fresh rhubarb, about 4 cups, in place of the berries. But, I will list it how I traditionally make it below.

Ingredients
1 white cake mix
2-3 cups frozen berries (raspberries, blackberries, blueberries...)
1 Cup sugar
1 Cup heavy whipping cream

Directions
Make cake mix according to package directions. Pour batter in lightly greased pan. Sprinkle berries evenly over the top of the batter.



Sprinkle the sugar evenly over the berries.



Pour the cream evenly over the top and without stirring place directly in pre-heated 350° oven.



Bake for between 1 hour to 1 hour and 15 minutes, depending on your oven. Cake is done when center is mostly set. Remove from oven and let it sit for about 10 minutes before serving. Great with whipped cream or vanilla ice cream on top.

Bath Salts

This makes a great little Christmas gift for your girlfriends...

Bath Salts

2 Cups Epsom Salt

1/4 Cup corn starch

8 drops food coloring

7 squirts of your favorite perfume OR 6 drops essential oil

Shake all ingredients in a bowl with a lid, mixing thoroughly. Pour into storage container. To use, sprinkle as much or as little as desired into warm bath water. Enjoy!

P.S. Epsom salt is great in the tub for tired and sore muscles! :)

Cucumber Radish Pasta Salad

1 lb small shell pasta, cooked, rinsed in cold water, and drained
1 cucumber, chopped lengthwise in quarters and then sliced
6 green onions, chopped
6 radishes, chopped
3 small (Roma size) tomatoes, chopped (I scrape out the seed part so the salad doesn't get soggy and mushy)
5 chopped slices of cooked bacon (OR about 3 TBSP bacon bits)
2 stalks celery, chopped
2 carrots, chopped
5 hard boiled eggs, chopped
1/2 green pepper, chopped
1/2 can black olives, finely chopped
1 1/2 Cups mayonnaise
3/4 Cups Sour cream
salt
lots of pepper

Mix everything in a large bowl and chill until you serve it. I'm wondering if mozzarella cheese cubes added to this would make it even yummier! Hmmmmm...

Texas Sheet Cake

Combine in a large mixing bowl-
2 Cups flour
2 Cups sugar
1 teaspoon cinnamon
1/4 teaspoon salt

In medium saucepan, melt-
2 sticks butter (1 Cup)
Add 4 heaping Tablespoons cocoa

Mix well. Add 1 cup boiling water and allow mixture to softly boil, while stirring, for 30 seconds, then turn off heat.

Pour over flour mixture, and stir lightly, and briefly, to cool.

In measuring cup, mix-
1/2 cup buttermilk
2 beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla

Stir buttermilk mixture into butter/chocolate mixture. Combine thoroughly.

Pour into jelly roll pan (deep large cookie sheet, approx 13"x 17 1/2") and bake at 350-degrees for 20 minutes.

While cake is baking, make icing.

Icing
Melt 1 3/4 sticks butter (7/8 Cup) in a large-ish saucepan
Add 4 heaping Tablespoons cocoa and stir to combine, then turn off heat.
Add 6 Tablespoons milk (or about 1/4 inch under 1/2 cup)
1 teaspoon vanilla
1 lb minus 1/2 cup powdered sugar (14oz on my kitchen scale)

Stir together.

Add 1/2 cup finely chopped pecans. (Optional.)

Stir together, and pour over warm cake right when it comes out of the oven. Smooth icing all over top and let cool. Cut into squares to serve. Super yummy with a glass of cold milk!

See Pioneer Woman's instructional photos...my recipe only differs from hers in that I add cinnamon.

Chicken Tetrazzini

Ingredients

8 oz spaghetti, cook as directed on package
1 small chopped onion
1/2 green pepper, chopped, about 2/3 cup
2 Tbsp butter
3-4 Cups cooked chicken, chopped
2 1/2 Cups monterey jack cheese, grated
2 cans, 10.75 oz each, cream of mushroom soup
1 soup can of milk
1 tsp salt
3/4 tsp pepper
grated parmesan for the top

(I usually cook too much spaghetti so when I do I freeze it and then thaw it out to use it when I make this casserole. Also, whenever I boil and chop chicken, I always do extra and freeze that too, for casseroles. Sometimes I can have most of the ingredients for a meal in my freezer, already prepped. You can do that with lots of veggies, shredded cheese, marinara sauces, etc... It sure does save time.)

In a medium skillet, sauté the onions and green peppers lightly in the butter, just to soften them up. I don't like my onion to cook down so that it's soggy so I put it in a minute or two after my green peppers.

Mix onions, peppers and all remaining ingredients (except the parmesan) in a large bowl, thoroughly. Place in 9x13 casserole baking dish. Lightly sprinkle with parmesan cheese to your taste.

Bake in a 350° preheated oven for 30-40 minutes, or until bubbly and a little crispy on top.

Incidentally, this meal can be prepped and frozen in a large ziploc bag and then thawed and baked later.

Taco Seasoning Mix

Why buy taco seasoning packages when you can mix your own?



2 teaspoons dried minced onion
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon corn starch
1/2 teaspoon granulated garlic (or garlic powder)
1/2 teaspoon crushed red pepper
1/2 teaspoon cumin
1/4 teaspoon oregano

Mix together in small container and use as you would any store bought taco mix. Then congratulate yourself for saving a buck!

Marshmallow Fondant

This is a fabulous fondant recipe and tastes yummy too! This was my first time working with fondant and I will use it many, many times in the future, I'm sure. Don't get intimidated by the word "fondant"! It was easy!

(P.S. Fondant is 6 bucks a pound or more in the store...this only cost me 4 bucks to make 3 pounds!)

Ingredients

16 ounces white mini-marshmallows (use a good quality brand)

2 to 5 tablespoons water

2 pounds C&H Powdered sugar (this brand has the best results)

½ cup Crisco shortening (placed in a very easily accessed bowl)

Directions

Over double boiler, add 2 Tbsp of the water and the marshmallows. Melt marshmallows completely, stirring constantly. Once the marshmallows are all melted, remove from heat and pour in 3/4 of the powdered sugar and give it a quick stir or two.

Generously grease the counter with some of the Crisco. Repeat as necessary.

Carefully dump the marshmallow and powdered sugar mix on the counter. It may be a little bit hot so be careful.

Generously grease your hands as it is sticky. Repeat as necessary.

Knead the powdered sugar into the melted marshmallows like you would knead bread dough. *Wear an apron. °Ü° * Gradually add the remaining 1/4 package of powdered sugar. It takes about 8 minutes to incorporate all the powdered sugar. (I actually didn't get all 2 pounds of mine mixed in but I liked the doughs consistency so I stopped trying to get it all to mix in.)

If your dough is tearing easily it needs a bit more water, added 1/2 Tbsp at a time, kneaded into it. Get it to a firm, smooth elastic ball.

When the dough is finished you can give it a quick coating of Crisco and double wrap it in plastic and store it in the refrigerator. When you want to work with it, just remove it from the fridge a few hours before you need to use it so it will be easier to knead. You want it to be about body temperature to roll out and place over cake. You can store it in the fridge for weeks.

To add color to the fondant, use a toothpick to add in paste type icing colors. Just drag them through the dough and then knead in. (Lightly Crisco your hands again to avoid the stickiness.) The colors actually wash off your hands easily if you don't use too much so don't worry about that. Also, be sure to keep any fondant dough that you aren't working with wrapped up in plastic so it doesn't dry out.

To glue one fondant piece to another, just get barely get it wet with a small amount of water and it will stick to itself. (I really couldn't believe that worked!) Be careful not to over wet it or the color may bleed, run or smear.

There are lots of fondant tips on the web so look around. I got my recipe from this website and she has great directions and tips. Also, I learned how to make the puppy for Riley's cake from this three part video. Wilton's web-site has tons of fondant tips, ideas and directions, too. Have fun!

Easy Peanut Butter Cookies

1 yellow cake mix
1 Cup peanut butter
1/2 Cup oil
2 Tbsp water
2 eggs

Mix all ingredients together. Roll into balls. Smash lightly with fork dipped in sugar to make criss-crossed fork marks.

Bake for 12 minutes at 350° or until golden.

Yummy with creamy or crunchy peanut butter!

Pumpkin Muffins

(from the inside label of the Libby's Easy Pumpkin Pie Mix)



Makes 24 muffins 400° 16 minutes

Muffin Ingredients
4 Cups baking mix
1 Cup raisins (optional)
2/3 Cup quick or old-fashioned oats
2/3 Cup sugar
1 tsp cinnamon
1 can (30 oz) Libby's Easy Pumpkin Pie Mix
2 large eggs

Streusel Topping
3 Tbsp flour
3 Tbsp sugar
3/4 tsp cinnamon
2 Tbsp butter

Preheat oven to 400°. Paper line muffin cups.

Combine streusel topping ingredients and cut butter in thoroughly with fork in small bowl.

For muffins, combine baking mix, raisins, oats, sugar, and cinnamon in large bowl. (If only half like raisins, omit now and stir in 1/2 cup to batter after half the muffin cups have been filled.)

Combine pumpkin pie mix and eggs in medium bowl, mixing well.

Stir into oat mixture just until moistened.

Spoon batter into muffin cups 3/4 full.

Sprinkle with streusel topping.

Bake for 16 minutes or until toothpick comes out clean.

Cool slightly, serve warm.

Baking Mix

(Like Bisquick)

9 Cups flour
1/4 Cup sugar
3 Tbsp baking powder
1 Tbsp salt
2 Cups shortening

Mix until flour and shortening are thoroughly mixed together. Store in a tightly closed container. Makes about 12 Cups.

*When I only need a little bit, I cut the recipe into thirds. 3 Cups flour, for the sugar I just eyeball what looks like a third of 1/4 Cup, 1 Tbsp baking powder, 1 tsp salt, 2/3 Cup shortening. Makes just over 4 cups.

Chocolate Chip Cake Bar

1 package yellow cake mix
2 eggs
1/4 Cup packed brown sugar
1/4 Cup butter or margarine, melted
1/4 Cup water
2 cups semisweet chocolate chips, divided
1/2 Cup chopped pecans or walnuts (optional)
1/2 Tbsp shortening

-In a mixing bowl, combine the first five ingredients. Beat on medium speed for 2 minutes.
-Stir in 1 3/4 cups of chocolate chips and nuts.
-Spread in a greased 13-in. x 9-in. x 2-in. baking pan.
-Bake at 375° for 20-25 minutes or until lightly browned and a toothpick inserted near the center comes out clean.
-Cool pan completely on a wire rack.
-Cut into bars. (About 24)
-Melt shortening with the remaining 1/4 Cup chocolate chips (about 45 seconds in the microwave); drizzle over the top.

***Allow drizzled chocolate to set completely before stacking on a plate.***

Toffee Bars

1 Cup real butter, softened
1 Cup packed brown sugar
1 egg yolk
1 tsp vanilla extract
2 Cups flour
1/4 tsp salt
1 1/2 to 2 Cups milk chocolate chips
1/2 cup finely crushed Heath bar

-Cream butter and brown sugar with mixer.
-Beat in egg yolk and vanilla.
-Gradually add flour and salt, beating until smooth.
-Spoon into lightly greased 15x10 pan. (Use 13x9 if you want thicker shortbread, but it may require a slightly longer bake time.) Press down in pan until dough is even.
-Bake at 350° for 17-19 minutes, or until LIGHT golden brown.
-Remove from oven and immediately sprinkle chocolate chips over top.
-Return to oven for about 2 minutes.



-Gently spread melted chocolate evenly over bars.
-Sprinkle crushed heath bar evenly over the top.

***If plating bars, place in refrigerator to cool for about an hour. Remove and slice into bars. Cover and place back into refrigerator for a few more hours or overnight or until the chocolate on top is no longer soft so they can be stacked on a plate and not stick together.

German Chocolate Cake

German Chocolate Cake
350° 30-40 minutes
3-8"cake pans

1 (4-oz.) package of Baker's Sweetened Chocolate
1/2 cup boiling water
1 cup butter or margarine
2 cups sugar
4 eggs, yolks and whites separated
1 teaspoon Vanilla
2 1/2 cups sifted cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk

Take one package of Baker's sweetened chocolate and mix it with 1/2 cup of boiling water. You are done mixing the chocolate once it is all dissolved. Let this cool before adding it to the following sugar/butter/egg mixture.

Mix 1 cup of butter with 2 cups of sugar until they are fluffy and rich. This should not take but a few minutes.

Slowly add in your egg yolks while beating the mixture. Once no more streaks, or spots of yellow remain they have been mixed in well enough.

Add cooled chocolate liquid and 1 teaspoon vanilla to the batter.

Add 1 teaspoon of baking soda and 1/2 teaspoon of salt to the flour.

Add the buttermilk and flour to the mixture at the same time, but alternating between the two (buttermilk, flour, buttermilk, flour...) Don't stop mixing as you do this. Once you are done beating in the buttermilk and flour, make sure that it is smooth.

Take your four egg whites and beat them in a separate bowl at a high speed. When you lift the beater out of the bowl it should have a peak, or pointed tip at the end of it. This means they are done being whipped. (TIP: Make sure that there is no egg yolk mixed into your egg whites.)

Now fold in your egg whites SLOWLY. DO NOT STIR OR BEAT THEM IN. This would ruin the cake.

Pour equal amounts of batter into three 8 inch cake pans.

Put the cakes in the oven for 30 to 40 minutes. Do not open the oven until the cake has been in for the required time, if you do it may fall in the middle. Stick a tooth pick in your cake after baking. If it comes out clean your cake is done, if it comes out gooey then it needs another five to ten minutes.

Cool cake completely before frosting.


Coconut Pecan Frosting
(Double if frosting sides of cake)

Mix the following ingredients in a medium saucepan on a stove set on medium heat for about 12 minutes:
1 cup evaporated milk
1 cup sugar
3 beaten egg yolks
1/2 cup butter
1 teaspoon vanilla

Once you are done cooking the above ingredients add:
1 1/2 Cup coconut
1 Cup chopped pecans

Cool the frosting until it is firm and easy to spread.

Oatmeal Cake

This cake is so moist and yummy, it's sure to become a family favorite.

Oatmeal Cake
350° 35-40 minutes

1 Cup sugar
1 Cup brown sugar
1/2 Cup shortening
2 eggs
1 tsp vanilla
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 1/2 Cups flour
1 1/2 Cups boiling water
1 Cup oatmeal (quick-oats, not old fashioned)
(For top- 1/2 container vanilla frosting)

In a medium bowl, combine baking soda, salt, cinnamon and flour. In a separate bowl, pour boiling water over oatmeal. Let stand for about 5 minutes. Meanwhile, blend sugars, shortening, eggs and vanilla in large bowl. Add flour mixture to the sugar and blend. Add oatmeal and mix fairly well.

Bake in lightly greased 13x9 pan @ 350° for 35-40 minutes. Frost immediately with 1/2 can vanilla frosting (it will melt on the top) and serve in about 20-30 minutes, while still warm.

Balsamic Roasted Vegetables

This recipe comes from The Next Food Network Star and was featured in the Bon Appétit magazine. I tried it out for a Sunday dinner and EVERYBODY raved over it. My sister even sent me a text later in the evening thanking me for the awesome dinner and said she was going to have fanciful dreams about it all night. She especially loved the vegetables. (WOW.) When I made it I served it with a simple grilled teriyaki chicken and jasmine rice. Unfortunately I didn't take a photo after it was baked, but you get the idea. It's a yummy recipe! There were no leftovers.

Balsamic Roasted Vegetables

2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
3 garlic cloves, pressed
1/2 teaspoon dried thyme
1 teaspoon dried basil
1 or 2 red onions, halved, thickly sliced
1 yellow bell pepper, cut into 1/2-inch-wide strips
1 red bell pepper, cut into 1/2-inch-wide strips
1 green bell pepper, cut into 1/2-inch-wide strips
1 eggplant, quartered lengthwise, cut crosswise into 1/2-inch slices
2 yellow squash, cut into 1/3-inch-thick rounds
3 zucchini, cut into 1/3-inch-thick rounds
Salt /Pepper

Whisk vinegar and mustard in medium bowl. Gradually whisk in oil. Stir in garlic, thyme, and basil. Season to taste with salt and pepper.

Preheat oven to 450°F. Toss all vegetables in large bowl; sprinkle with salt and pepper. Add dressing; toss to coat. Divide between 2 large rimmed baking sheets. Roast until vegetables are tender and slightly brown around edges, about 35 minutes.